Crab Cakes - cooking recipe

Ingredients

1 stick butter
1 c. green onion, finely chopped
1/4 c. parsley, finely chopped
1 clove garlic, minced
1/4 c. celery, finely chopped
2 lb. lump crabmeat
1/4 c. green bell pepper, finely chopped
2 to 2 1/2 c. bread crumbs
1 c. all-purpose flour
salt and pepper to taste
2 eggs, beaten
peanut or vegetable oil for frying

Preparation

Melt butter in a skillet and slowly saute green onions, celery, bell pepper,
garlic
and
parsley\tuntil tender.
Add crabmeat and cook 3 to
5 minutes more.
Stir in half of bread crumbs and season with
salt
and
pepper
to taste.
Add eggs slowly to crab mixture
and
stir.\tYou
are
mixing
to get a consistency that you will
be
able
to
form crab cakes.
Add more bread crumbs if needed,
but
not
so as to lose the crab taste.
Remove
from
fire, then refrigerate until cool.
Make your
crab cakes, then dust in flour.
Dip in beaten egg, then pat in
bread\tcrumbs.
Let cakes set in refrigerator for 1/2 hour. Fry cakes in oil until golden brown.